Mystical transcendence. The color of it! A really captivating, otherworldly, beautiful pale green. We use the entire fennel bulb, from stem to stern, juicing some parts and steeping others in cream and maple syrup. The result: a sexy, smooth, creamy, complex fennel ice cream, kissed with sweet, earthy, maple-y undertones. We love Sauvie Island Organics and their excellent, excellent produce, which they grow by “planning well, working hard, treating each other with respect, and continuing to improve our knowledge base each season.” Over the years, their farm has grown from one acre to 25, from a stand at the farmers market to a CSA that feeds more than 400 families and supplies 25 restaurants. Basically, they’re our heroes. Morse Farm Maple Sugarworks in Vermont has been in the family for over 200 years. It takes 40 gallons of maple sap to make 1 gallon of syrup. We’ve tasted a lot of maple syrup in our day, and this is the best!